Radicchio Cake with White Chocolate Icing


Preparation info

  • Difficulty


  • Makes a

    20 cm


Appears in

Limoncello and Linen Water

Limoncello and Linen Water

By Tessa Kiros

Published 2012

  • About

This is my sister-in-law Luisa’s recipe. It comes from Chioggia, where they have lots of radicchio. It is surprisingly good with a lovely texture, and it keeps well.


  • about 1 tablespoon dry breadcrumbs
  • about 1 litre (35 fl oz/4 cups) water
  • 2 tablespoons sugar, plus 100 g ( oz), extra
  • 150 g ( oz) trimmed round radicchio (½ a small one)
  • 100 g ( oz) butter, softened
  • 3 eggs
  • 1 teaspoon finely grated lemon rind, yellow part only
  • 1 tablespoon brandy
  • 1 teaspoon vanilla extract
  • a good grating of nutmeg
  • 125 g ( oz) plain (all-purpose) flour
  • 2 teaspoons baking powder

White Chocolate Icing

  • 150 g ( oz) white chocolate, chopped


Preheat the oven to 180°C (350°F/Gas 4). Butter a round 20 cm (8 inch) springform cake tin. Scatter the breadcrumbs in and shake it so the breadcrumbs stick to the butter. Shake out the excess.

Bring the water to the boil with the 2 tablespoons of sugar. Loosen the radicchio leaves and add to the boiling water. Cook for a few minutes to soften. Drain and pat dry with paper towels, then chop up.

Using electric beaters, whip the butter with the extra sugar until creamy. Whip the eggs in one by one, then add the lemon rind, brandy, vanilla and nutmeg, whisking in to blend. Add the flour, baking powder and a pinch of salt, whisking until smooth. Fold in the cooled radicchio. Scrape the mixture into the prepared tin and bake for about 40 minutes or until a skewer inserted in the centre comes out clean. Remove from the oven and cool completely before removing from the tin.

For the icing, melt the chocolate in a bain marie. When it has cooled a little and begun to thicken spread it thickly over the top of the cake.